Poached eggs with basil hollandaise, pancetta & Turkish bread

To make the basil hollandaise, combine egg yolks and water in a heatproof bowl over a saucepan of simmering water (make sure bowl doesn't touch the water). Use a wire balloon whisk to whisk until thick, pale and creamy. Gradually whisk in the melted butter until incorporated and mixture is thick. (Remove bowl from saucepan if mixture is getting too hot as it may curdle if overheated). Remove from heat. Whisk in the lemon juice and basil. Taste and season with salt.

Add vinegar to a medium saucepan of water and bring to the boil over high heat. Crack 1 egg into a small bowl. Use a spoon to stir the water to make a whirlpool. Carefully pour egg into the centre of the whirlpool and poach for 1-2 minutes for a soft egg or until cooked to your liking. Use a slotted spoon to transfer the egg to a plate. Repeat with remaining egg.

Heat a medium non-stick frying pan over high heat. Add the pancetta and cook for 1-2 minutes each side or until crisp. Remove from heat.

Place the toasted pide on serving plates. Top with spinach leaves and pancetta. Top with an egg and spoon over the basil hollandaise. Season with pepper and serve immediately.